By Farmer Paul and his dearest Rebecca Batchie
Farmers note: we concocted this on a rainy Sunday afternoon and really liked its fresh, tangy taste. It also freezes really well, just omit the cheese and add it in later. My personal philosophy is as long as you are making a mess, you might as well make a lot of pesto (I guess that works in the field as well as the kitchen).
2 cups garlic scapes, whip removed, chopped into 1 inch pieces
2 cups basil leaves
2/3 cup extra virgin olive oil (use a high quality grade)
1 cup grated Parmesan cheese
2 tsp lemon juice
3 TBSP pine nuts (can sub walnuts)
Combine garlic scapes, basil, olive oil, and lemon juice to a food processor. Pulse until well blended. Add Parmesan cheese and pine nuts, blend a bit more.
Mix into pasta (reserve some to put over the top of the pasta), or on top of fresh Italian bread. Top with freshly ground black pepper.